Not all our wines have been pressed. Several tanks are undergoing 7 to 8 weeks of Extended Maceration – when fermented wine is kept on its skins for an extended period of time until, as described by Bruce, ‘the bitterness moves from the front of the palate to the back’. These wines still have to be punched down every day, as well as, covered with an inert gas to prevent damage from oxygen contact. This is Bruce’s assistant Dan punching down.Click image to enlarge: